Melt the butter and Sukrin Gold together in a medium-large saucepan over low heat. When melted, heat for about 3-4 more minutes, stirring constantly, until golden brown. (make sure it doesn't stick to the pan)
Add the cream. Bring slowly to a gentle boil. Reduce heat and simmer for 7-10 minutes, continuing to stir, until the mixture is a caramel color and thick enough to coat/stick to the back of a spoon. Remove from heat. Whisk in the vanilla extract.
The sauce will thicken more as it cools and may even harden on the top if this happens just stir it again before using.
** Nutrition per serving: Each has Calories 91, Fat 9g, Protein 0g, Carbs 0g
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